PAELLA VALENCIANA
6 servings
Paella gets its name from the broad, shallow pan (paellera) traditionally used to cook this classic Valencian dish. True Valencian paella is made with chicken, rabbit, and snails, though we chose not to include snails here.
Combine in a small bowl and set aside:
- ¼ teaspoon saffron threads
- ½ cup warm water
Heat in a 12- to 14-inch paella pan or large skillet over medium heat:
- ¼ cup olive oil
Add and brown in batches:
- 1 pound bone-in chicken thighs
- 1 pound rabbit, cut into small serving pieces (or substitute more chicken thighs)
As the chicken and rabbit pieces are browned, transfer them to a plate. Pour off all but 2 tablespoons of fat from the pan. Add:
- 3 tomatoes, peeled and chopped
- 1 medium onion, chopped
Cook, stirring often, until well browned and concentrated, about 15 minutes. Stir in:
- 2 teaspoons Spanish pimentón or smoked sweet paprika
Pour in the reserved saffron mixture along with:
- 4 cups hot unsalted chicken stock or broth
- 1 teaspoon salt
Return the chicken and rabbit pieces to the pan. Simmer, uncovered, for 10 minutes. Remove the chicken and rabbit from the pan once more. Add to the pan:
- 2 cups Valencia or bomba rice
- 1 cup frozen, canned, or cooked butter beans or baby limas
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- One 3-inch sprig rosemary
Stir well, making sure the ingredients are well distributed, then nestle the chicken and rabbit in the rice. Cook, uncovered and without stirring, over medium-low heat until the rice is tender and the liquid is absorbed, 20 to 25 minutes. If the liquid evaporates before the rice is done, add more hot stock or water as needed. For the last 5 minutes of cooking, increase the heat to medium-high to brown the bottom of the rice. Do not allow the rice to burn; however, a dark brown crust on the bottom of the pan is desirable. Let stand off the heat for 10 minutes before serving. Discard the rosemary sprig. To serve, cut the chicken and rabbit from the bone, then distribute the meat around the dish.